Brown Butter Rice
|Chicken broth||3 Cup (48 tbs)|
|Lemon||1 , juiced|
|White long grain rice||1 Cup (16 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
Bring chicken broth and lemon juice to a boil in medium saucepan.
Add rice, return to a boil; reduce heat.
Cover and simmer until liquid is absorbed, about 20 minutes.
In another pan, over medium heat, melt and simmer butter until it becomes lightly browned, but do not burn.
Stir into cooked rice.